Bloody Mary

A Bloody Mary recipe using fresh tomatoes and lemon juice, from Mark Levy, executive chef at the Point Resort in Saranac Lake, New York.

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Ingredients

Yields:
6

Cal/Serv:
215

3 1/2 lb.
beefsteak tomatoes

1/2 c.
seafood cocktail sauce

1/4 c.
Worcestershire sauce

1 1/2 tsp.
Worcestershire sauce

1/4 c.
fresh lemon juice

3 tbsp.
grated horseradish

10
dash Tabasco

1 1/2 tsp.
kosher salt

1 1/2 tsp.
Freshly ground pepper

1 1/2 tsp.
celery salt

Ice

12 oz.
vodka

6
stalk celery

Directions

Prep Time:
0:15

Total Time:
0:15

Puree tomatoes in a food processor until liquefied. Strain through a fine sieve into a large pitcher, pressing all juice from pulp. Discard pulp and stir in all remaining ingredients except ice, vodka, and celery.

Fill each glass with ice, 2 ounces vodka, and about 3/4 cup of mix; stir to combine. Garnish with celery.

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